Friday, November 7, 2014

Pumpkin Roulade with Ginger Buttercream

Here is a wonderful holiday dessert that your family and friends will be talking about long after your special meal is over. It’s a great alternative to traditional pumpkin pie and can even be made days in advance. A roulade is a dish that is served up as a roll; usually a slice of meat that has some type of cheese filling. This sweet version is made with a thin slice of pumpkin spice cake and filled with a mascarpone and ginger cream.

In order for this roulade to turn out you have to follow the instructions precisely. For example, after baking the cake, you want to roll it when the cake is still warm, if you don’t it will crack. I had problems with the cake sticking to the towel, next time I will let the cake cool for a least an hour before removing. I think it will take me another time or two to get this technique down and believe me I will be making this again. It looks impressive and tastes even better!

Preheat oven to 375F. Grease a 13" x 18" x 1" sheet pan. Line the pan with parchment paper and then grease and flour the paper.

Add and whisk all dry ingredients together in a small bowl, flour, baking powder, baking salt, cinnamon, ginger, nutmeg and salt. Set aside.

In a stand or hand mixer, combine eggs and sugar, then blend on medium high speed for 3 minutes, (until thickened and pale yellow in color). Add pumpkin puree and dry ingredients, then blend until just incorporated. Remove bowl and finish mixing batter by hand. Pour into prepared pan. Bake 10 to 12 minutes. The top of the cake should spring back when touched.

**Do this while cake is baking**

Lay a clean, thin cotton dish towel on counter (flat surface) and sift the 1/4 cup of confectioners' sugar evenly on top of the towel. This helps prevent cake from sticking to the towel. Right after removing cake from oven; loosen the edges with a sharp knife and invert in onto the prepped towel.

Carefully peel the parchment paper away. Then roll the warm cake and towel lightly together, starting at the short ends of the cake. Allow to cool completely!

Next, the filling. In your stand or hand held mixer combine mascarpone, confectioners' sugar and cream together for about 1 minute. Add crystallized sugar. Set aside.

Carefully unroll the cake unto a board. Place spoonfuls of the butter cream mixture all over the cake. Smooth evenly with the flat side of a butter knife. Roll carefully, using the towel as a guide. Trim each end to make a straight edge. Dust with confectioners' sugar. Slice and enjoy!

Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

you know what, my sisted try the recipe and setting the oven to 250C and she burn the base cake, loli hope we'll gona success to try this soonshe supposed to set it on 190 C and we Indonesia used to use celcius istead of Farenheit

My sister often brings a pumpkin roll-up cake to Thanksgiving, but hers is yellow cake with pumpkin filling. This sounds way, way better than the one she gets, which comes from a friend's fund-raiser or something like that. I've seen those cakes made, and they obviously take a lot of practice AND patience, which I'm short on!

Cheri, such a very pretty dessert with such a wonderful sounding mascarpone/ginger filling - just perfect for this time of year! I certainly would not mind a slice of your roulade with a nice cup of tea this afternoon!Have a wonderful Sunday,Andrea

Thank you for your honesty, Cheri. Your roulade looks like perfection to me. Definitely taking your tip of 60 mins wait before the roll-up...Your cake BTW would be a wonderful alternative to a traditional dessert.

Roulade is one of those desserts I've always wanted to make but still have not! This looks wonderful. That ginger buttercream is such a great pairing. You're making me crave cake very early in the morning, Cheri! (I don't mind...)